Friday, March 5, 2021

Cranberry Orange Muffins | Well-being mom

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I found a bag of cranberries in the bottom of my crisper the other day. I had to seriously think about when I could have bought them. When they were on sale around Christmas, maybe? Either way, they had to be used so I changed my lemon blueberry muffin recipe for making cranberry orange muffins. Here is the result!

Cranberry Orange Muffins

Going from a lemon blueberry recipe to an orange cranberry recipe didn’t seem too difficult. Granted, cranberries are a lot more tart than blueberries, so I increased the honey a bit for this recipe. And since the orange zest is a bit sweeter than the lemon, I increased it as well.

While the muffins were in the oven, I made a simple mixed butter with a little more honey and orange zest. They were the perfect couple. Yum!

Cooking breakfast

Baked goods for breakfast are always welcome. It makes home feel so much intimate and comforting. Everyone gets excited when the aroma of cinnamon invades the house!

If you like to cook for breakfast once in a while, try one of these recipes:

Whatever you decide to do, I recommend these muffins if, like me, you find a bag of cranberries! The muffins came out great and the kids were excited for a hot, freshly baked treat.

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Cranberry Orange Muffin Recipe

A simple coconut flour muffin recipe with tangy cranberries and a fresh, shiny orange zest.

Instructions

  • Preheat the oven to 375 ° F.

  • Grease a muffin tin with coconut oil and set aside.

  • Chop the cranberries and set aside.

  • In a large bowl, whisk together the eggs, melted butter, coconut milk, honey and vanilla.

  • In another bowl, combine the coconut flour, baking powder, cinnamon, salt and orange zest.

  • Mix the dry ingredients in the bowl with the eggs and coconut milk until there are no more lumps. Do not over mix.

  • Fold the chopped cranberries into the dough.

  • Let the dough rest for 5 minutes so that the coconut flour can absorb the liquid.

  • Meanwhile, roughly chop the pecans.

  • Using a quarter cup, pour batter into greased muffin pan (or use cupcake tins)

  • Garnish with crushed pecans.

  • Bake for 30 minutes.

  • Let cool on a wire rack and enjoy!

Notes

Some types of muffins really stick to conventional muffin tins, so make sure they’re well greased.
We like to eat them with a butter made from orange peel and honey.

Nutrition

Portion: 1muffin | Calories: 190kcal | Carbohydrates: 18g | Protein: 4g | Large: 12g | Saturated fat: 6g | Trans fat: 1g | Cholesterol: 92mg | Sodium: 178mg | Potassium: 103mg | Fiber: 3g | Sugar: 13g | Vitamin A: 247UI | Vitamin C: 2mg | Calcium: 30mg | The iron: 1mg

Have you ever baked in the morning? What’s your favorite recipe?

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